Radix fici simplicissimae and poria cocos paste and production method thereof

Abstract

The invention relates to the technical field of food processing, and discloses a radix fici simplicissimae and poria cocos paste and a production method thereof, and the production method comprises the following steps: the radix fici simplicissimae and poria cocos paste is prepared from poria cocos, mulberry, phaseolus calcaratus, radix fici simplicissimae, orange peel, agastache rugosus and hawthorn in specific parts by weight. Aiming at the problems of low utilization rate of functional components and poor product quality caused by insufficient extraction of lignified raw materials such as radix fici simplicissimae and the like in the prior art, the invention adopts an innovative production method. The core of the method is that the radix fici simplicissimae is firstly subjected to ultramicro wall breaking, and then the radix fici simplicissimae is subjected to targeted biological enzymolysis by using a compound enzyme. According to the method disclosed by the invention, the dissolution rate of functional components in the five-finger hair TCP is greatly improved, and the internal gel network structure of the paste is optimized by utilizing the enzymolysis product. The obtained product is high in functional component content, fine and smooth in texture, smooth in taste, good in physical stability and not prone to chromatographic water separation, and the overall quality of the product is remarkably improved.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a Five-Finger Peach and Poria Cocos Paste and its production method. Background Technology

[0002] Traditional Chinese herbal pastes, as a form of dietary therapy, are widely used and favored by consumers in the field of health and wellness due to their mild taste and easy absorption. These products are typically made from a variety of herbs through processes such as water extraction and concentration. Currently, the preparation method generally follows the traditional water decoction extraction process, which involves placing one or more raw materials in water and heating and boiling them for a long time to transfer the water-soluble components into the liquid phase. The extract is then filtered and concentrated into a paste.

[0003] However, this traditional preparation process has inherent technical limitations when processing certain types of raw materials. For some hard, highly lignified herbal raw materials, such as the five-finger peach involved in this invention, their internal active ingredients are firmly encased by a dense cell wall structure. This cell wall barrier, composed of macromolecular polysaccharides such as cellulose and pectin, is difficult to effectively break down under conventional heating and decoction conditions, resulting in insufficient release of its internal active ingredients and low dissolution efficiency.

[0004] This insufficient extraction efficiency not only directly wastes valuable raw material resources and reduces the content of active ingredients in the product, but also adversely affects the quality of the final product. On the one hand, microparticles that fail to dissolve fully may remain in the paste, affecting the smoothness of the product's texture; on the other hand, because the core components fail to be effectively transferred and participate in the formation of the paste matrix, the physical stability of the final product may be poor, easily leading to stratification or water separation during long-term storage, affecting the product's uniformity and shelf life. Furthermore, indiscriminately mixing raw materials with different physicochemical properties makes it difficult to achieve optimal utilization of each raw material, thus limiting the improvement of the overall product quality. Therefore, how to specifically address the technical challenge of insufficient extraction of lignified herbal raw materials, and on this basis optimize the overall process to improve the content of active ingredients and the overall quality of the product, is a pressing technical problem to be solved in this field. Summary of the Invention

[0005] The purpose of this invention is to provide a Five-Finger Peach and Poria Cocos Paste and its production method, which solves the problem that in the preparation of pastes made from lignified herbs such as Five-Finger Peach, the low efficiency of the extraction method leads to low utilization of the effective components and poor quality of the final product.

[0006] To achieve the above objectives, the present invention provides the following technical solution: The first aspect of this invention provides a five-finger peach and poria cocos paste. This Five-Finger Peach and Poria Cocos Paste is made from the following ingredients in parts by weight: Poria Cocos 28-32 parts, Mulberry 18-22 parts, Red Bean 18-22 parts, Five-Finger Peach 13-17 parts, Tangerine Peel 4-6 parts, Patchouli 4-6 parts, and Hawthorn 4-6 parts.

[0007] In one embodiment of the present invention, the five-finger peach component in the Five-Finger Peach and Poria Cocos Paste is derived from five-finger peach raw materials that have undergone specific pretreatment. This pretreatment aims to disrupt the cell wall structure of the five-finger peach raw materials through physical and biochemical means, degrading large molecules that hinder the release of components, thereby allowing the previously bound active ingredients in the raw materials to enter the paste matrix. Therefore, the Five-Finger Peach and Poria Cocos Paste provided by the present invention has a fine and uniform paste matrix and good physical stability.

[0008] The second aspect of this invention provides a method for producing Five-Finger Peach and Poria Cocos Paste.

[0009] This method significantly improves the utilization efficiency of raw material components and the quality of the final product by grouping and differentiating different materials and introducing specific pretreatment steps for core raw materials. The method includes the following steps: a. Pre-treat the raw material of *Ficus hirta* to obtain *Ficus hirta* enzymatic hydrolysis mother liquor; the pre-treatment includes ultra-micro cell disruption and biological enzymatic hydrolysis steps; b. Prepare a mixed powder from Poria cocos, mulberry, and red adzuki bean; c. The enzymatic hydrolysis mother liquor of *Ficus hirta* is decocted together with tangerine peel, patchouli, and hawthorn and then concentrated to obtain a compound concentrate. d. Mix the composite concentrate with the mixed powder evenly, and then steam and alcoholize to obtain the Five-Finger Peach and Poria Cocos Paste.

[0010] The innovative mechanism of this invention lies in the following: First, through ultra-micro cell disruption in step a, the cell structure of *Ficus hirta* is physically destroyed, greatly increasing its specific surface area and providing ample contact sites for subsequent enzymatic hydrolysis. Then, through enzymatic hydrolysis, specific cellulases and pectinases are used to target and degrade the cellulose and pectin macromolecules in the disrupted cell wall remnants, thereby opening the "channel" for the release of active ingredients. This synergistic effect of "cell disruption followed by enzymatic hydrolysis" allows the active ingredients encapsulated within the cells to be efficiently released into the liquid phase, forming a "*Ficus hirta* enzymatic hydrolysis mother liquor" rich in active ingredients. Second, this invention does not treat the enzymatic hydrolysis mother liquor as waste liquid or a simple additive, but innovatively uses it as a functional solvent in step c for subsequent decoction extraction of excipients such as orange peel, patchouli, and hawthorn. This not only avoids the waste of effective ingredients but also utilizes the small molecules and altered wetting properties in the enzymatic hydrolysis mother liquor to potentially promote the dissolution of components from other excipients. Finally, in step d, the small molecules such as oligosaccharides produced during enzymatic hydrolysis, along with the polysaccharides such as starch in Poria cocos and red adzuki beans, help to form a finer, more stable, and more uniform gel network structure during the paste-making and alcoholization process, thereby improving the taste and physical stability of the final product.

[0011] Preferably, in step a, the ultrafine cell wall disruption results in a particle size D90 value of 60-90 micrometers for the *Ficus hirta* powder. The enzyme preparation used for bio-enzymatic hydrolysis is a composite enzyme of cellulase and pectinase, reacting at pH 4.0-6.0 and a temperature of 45-60°C for 2.5-3.5 hours. More preferably, the amount of the composite enzyme added is 40-120 U / g, based on the weight of the dry *Ficus hirta* powder.

[0012] Preferably, in step b, the Poria cocos, mulberry, and red adzuki bean are dried to a moisture content of 5-8%, then pulverized and passed through a 100-120 mesh sieve to obtain a mixed powder with suitable fineness.

[0013] Preferably, in step c, the decoction includes two decoctions with water to fully extract the water-soluble components from each raw material. The concentration step employs reduced-pressure concentration under the following conditions: vacuum degree of -0.07 to ~0.09 MPa, temperature of 55 to 75°C, until the relative density of the concentrate is measured at 60°C to be 1.20 to 1.25 g / cm³. 3 To obtain an extract with a suitable consistency.

[0014] Preferably, in step d, the composite concentrate is heated to 75–85°C during mixing to facilitate uniform mixing with the powder. The steaming and alcoholization time is 10–14 hours to ensure the paste is fully matured and blended.

[0015] Preferably, the method further includes step e after step d: hot-packing, sealing, and terminal sterilizing the steamed and alcohol-treated paste to ensure the commercial sterility and long-term storage stability of the product. More preferably, in step e, the terminal sterilization conditions are: moist heat sterilization at a temperature of 118–123°C for 25–35 minutes.

[0016] In summary, the present invention has at least one of the following beneficial technical effects: 1. This invention employs a pretreatment technique combining ultra-micro cell wall disruption and enzymatic hydrolysis on *Ficus hirta* (five-finger peach), effectively breaking down its robust cell wall barrier and significantly promoting the release and dissolution of its internal active ingredients. Compared to traditional decoction methods, this method significantly increases the content of core active ingredients derived from *Ficus hirta* in the final product, thereby enhancing the product's effectiveness.

[0017] 2. The paste prepared by this invention exhibits excellent physical stability and is not prone to solid-liquid separation under long-term storage or external force. This is because the small-molecule oligosaccharides and other substances produced by enzymatic hydrolysis of Prunus pubescens are uniformly dispersed in the starch gel network, effectively inhibiting starch retrogradation, enhancing the water-holding capacity of the system, and ensuring the uniformity of product quality throughout its shelf life.

[0018] 3. This invention utilizes targeted enzymatic hydrolysis of *Ficus hirta* (five-finger peach) to transform insoluble or poorly soluble components such as cellulose and pectin into soluble substances. These substances act as texture modifiers during the paste-making process. Therefore, the final product has a softer, more delicate texture, better cohesiveness, and a smoother mouthfeel, significantly improving the rough or overly hard texture defects that may exist in traditional herbal pastes.

[0019] 4. The present invention utilizes a carefully designed composition formula, in which each component synergistically enhances its function and flavor. For example, the addition of mulberry not only enriches the product's nutrition, but its natural fruity aroma and sweet taste also effectively balance the flavors of other herbal ingredients, resulting in a final product with a harmonious aroma, mellow taste, and higher overall sensory appeal.

[0020] 5. This invention employs a grouped, differentiated processing overall process design, applying optimized treatment methods to the characteristics of different raw materials. In particular, by using the enzymatic hydrolysis mother liquor of *Ficus hirta* as a functional solvent for extracting other auxiliary materials, it achieves a clever coupling of the process flow and efficient utilization of resources. This avoids the drawbacks of insufficient utilization of raw materials in the traditional "one-pot" process, and improves the efficiency and refinement of the entire production process. Attached Figure Description

[0021] Figure 1 This is a schematic diagram of the method flow of the present invention. Detailed Implementation

[0022] The following is in conjunction with the appendix Figure 1 The present invention will be further described in detail below.

[0023] This invention provides a five-finger peach and poria cocos paste and its production method. Example 1 This embodiment provides a method for preparing Five-Finger Peach and Poria Cocos Paste.

[0024] 1. Ingredient ratio: Poria cocos 30kg, mulberry 20kg, red adzuki bean 20kg, five-finger peach 15kg, tangerine peel 5kg, patchouli 5kg, hawthorn 5kg.

[0025] 2. Preparation steps: (1) After screening and winnowing, the above raw materials are grouped as follows: Poria cocos, mulberry and red adzuki bean are group A; five-finger peach is group B; tangerine peel, patchouli and hawthorn are group C.

[0026] (2) Pretreatment of Group B: 15 kg of *Ficus hirta* was subjected to low-temperature ultrafine pulverization to achieve a particle size D90 value of 75 micrometers. The resulting powder was placed in an enzymatic hydrolysis tank, 150 L of purified water was added, and a complex enzyme preparation with a total activity of 80 U / g substrate was added. The pH was adjusted to 5.0, and the reaction was carried out at 52℃ with stirring for 3.0 hours. After the reaction was completed, the solution was heated to 95℃ and kept at that temperature for 15 minutes to inactivate the enzyme preparation, yielding the *Ficus hirta* enzymatic hydrolysis mother liquor.

[0027] (3) Powdering of Group A: Dry the raw materials of Group A at 65°C until the moisture content is 6.5%, pulverize them and pass them through a 110-mesh sieve to obtain mixed fine powder for later use.

[0028] (4) Preparation of the composite concentrate: Place the raw materials from group C and all the enzymatic hydrolysate of *Ficus hirta* obtained in step (2) into an extraction tank, and then add 8 times the weight of purified water as the raw materials from group C. Boil twice, the first time for 1.5 hours and the second time for 1.0 hour, and combine the two filtrates. Concentrate the filtrate under reduced pressure at a vacuum of -0.08 MPa and a temperature of 65°C until the relative density is measured at 60°C to be 1.22 g / cm³. 3 The resulting compound concentrate was obtained.

[0029] (5) Compounding and alcoholization: Heat the compound concentrate to 80°C, and slowly add the mixed fine powder prepared in step (3) under stirring. After mixing evenly, steam at normal pressure for 12 hours.

[0030] (6) Finished Product Processing: The steamed hot paste is filled into clean glass bottles and sealed immediately. The sealed product is then subjected to moist heat sterilization at 121°C for 30 minutes. After cooling, it is inspected and packaged to obtain the finished product.

[0031] Example 2 This embodiment provides a method for preparing Five-Finger Peach and Poria Cocos Paste.

[0032] 1. Ingredient ratio: Poria cocos 28kg, mulberry 18kg, red adzuki bean 18kg, five-finger peach 13kg, tangerine peel 4kg, patchouli 4kg, hawthorn 4kg.

[0033] 2. Preparation steps: (1) After pretreatment, the raw materials are grouped according to the method of Example 1.

[0034] (2) Pretreatment of Group B: 13 kg of *Ficus hirta* was subjected to low-temperature ultrafine pulverization to achieve a particle size D90 value of 60 micrometers. The resulting powder was placed in an enzymatic hydrolysis tank, 104 L of purified water was added, and a complex enzyme preparation with a total activity of 40 U / g substrate was added. The pH was adjusted to 4.0, and the reaction was carried out at 45°C with stirring for 2.5 hours. After the reaction was completed, the solution was heated to 90°C and kept at that temperature for 20 minutes to inactivate the enzyme preparation, yielding the *Ficus hirta* enzymatic hydrolysis mother liquor.

[0035] (3) Powdering of Group A: Dry the raw materials of Group A at 60°C until the moisture content is 5%, pulverize them and pass them through a 100-mesh sieve to obtain mixed fine powder for later use.

[0036] (4) Preparation of the composite concentrate: Place the raw materials from group C and all the enzymatic hydrolysate of *Ficus hirta* obtained in step (2) into an extraction tank, and add 7 times the weight of purified water as the raw materials from group C. Boil twice, the first time for 1.2 hours and the second time for 0.8 hours, and combine the two filtrates. Concentrate the filtrate under reduced pressure at a vacuum of -0.07 MPa and a temperature of 55°C until a relative density of 1.20 g / cm³ is measured at 60°C. 3 The resulting compound concentrate was obtained.

[0037] (5) Compounding and alcoholization: Heat the compound concentrate to 75°C, and slowly add the mixed fine powder prepared in step (3) while stirring. After mixing evenly, steam at normal pressure for 10 hours.

[0038] (6) Finished product: The steamed hot paste is filled and sealed. The sealed product is then subjected to moist heat sterilization at 118°C for 25 minutes. After cooling, it is inspected and packaged to obtain the finished product.

[0039] Example 3 This embodiment provides a method for preparing Five-Finger Peach and Poria Cocos Paste.

[0040] 1. Ingredient ratio: Poria cocos 32kg, mulberry 22kg, red adzuki bean 22kg, five-finger peach 17kg, tangerine peel 6kg, patchouli 6kg, hawthorn 6kg.

[0041] 2. Preparation steps: (1) After pretreatment, the raw materials are grouped according to the method of Example 1.

[0042] (2) Pretreatment of Group B: 17 kg of *Ficus hirta* was subjected to low-temperature ultrafine pulverization to achieve a particle size D90 value of 90 micrometers. The resulting powder was placed in an enzymatic hydrolysis tank, 204 L of purified water was added, and a complex enzyme preparation with a total activity of 120 U / g substrate was added. The pH was adjusted to 6.0, and the reaction was carried out at 60℃ with stirring for 3.5 hours. After the reaction was completed, the solution was heated to 100℃ and kept at that temperature for 10 minutes to inactivate the enzyme preparation, thus obtaining the *Ficus hirta* enzymatic hydrolysis mother liquor.

[0043] (3) Powdering of Group A: Dry the raw materials of Group A at 70°C until the moisture content is 8%, pulverize them and pass them through a 120-mesh sieve to obtain mixed fine powder for later use.

[0044] (4) Preparation of the composite concentrate: Place the raw materials from group C and all the enzymatic hydrolysate of *Ficus hirta* obtained in step (2) into an extraction tank, and then add 9 times the weight of purified water as the raw materials from group C. Boil twice, the first time for 1.8 hours and the second time for 1.2 hours, and combine the two filtrates. Concentrate the filtrate under reduced pressure at a vacuum of -0.09 MPa and a temperature of 75°C until the relative density is measured at 60°C to be 1.25 g / cm³. 3 The resulting compound concentrate was obtained.

[0045] (5) Compounding and alcoholization: Heat the compound concentrate to 85°C, and slowly add the mixed fine powder prepared in step (3) under stirring. After mixing evenly, steam at normal pressure for 14 hours.

[0046] (6) Finished Product Processing: The steamed hot paste is filled and sealed. The sealed product is then subjected to moist heat sterilization at 123°C for 35 minutes. After cooling, it is inspected and packaged to obtain the finished product.

[0047] Comparative Example 1: Compared with Example 1, the difference is that the ultra-micro cell wall breaking and biological enzymatic hydrolysis pretreatment of Group B in step (2) was cancelled. Instead, the untreated five-finger peach was directly added to the raw materials of Group C and decocted and extracted together with the excipients in step (4). The rest were the same.

[0048] Comparative Example 2: Compared with Example 1, the difference is that the raw material ratio does not include five-finger peach, while the amount of other raw materials and all preparation steps are the same.

[0049] Comparative Example 3: Compared with Example 1, the difference is that the amount of five-finger peach in the raw material ratio was increased from 15kg to 30kg, which exceeds the scope defined by the present invention. The amount of other raw materials and all preparation steps are the same.

[0050] Comparative Example 4: Compared with Example 1, the difference is that mulberry is not included in the raw material ratio, while the amount of the other raw materials and all preparation steps are the same.

[0051] Comparative Example 5: Compared with Example 1, the difference is that the traditional "one-pot" preparation method is used, that is, all raw materials are directly mixed without grouping and pretreatment, and then water is added together for boiling, filtering and concentrating into a paste. Everything else is the same.

[0052] Test Example 1: Comparison Test of Core Active Ingredient Content I. Experimental Instructions 1. Experimental Objective: To verify the effectiveness of the "ultra-micro cell wall disruption-bioenzymatic hydrolysis" pretreatment technology of this invention in improving the dissolution rate of active ingredients by quantitatively detecting and comparing the content of psoralen, an indicative component derived from the core raw material *Ficus hirta*, in samples prepared using the method of this invention with samples prepared using traditional methods.

[0053] 2. Experimental instruments and reagents: high performance liquid chromatograph, analytical balance, ultrasonic cleaner, C18 column, psoralen reference standard, methanol, purified water.

[0054] 3. Experimental steps (1) Preparation of reference solution: Accurately weigh an appropriate amount of psoralen reference standard, dissolve it in methanol and dilute it to a volumetric flask of 10 mL to prepare a reference stock solution with a concentration of about 50 μg / mL.

[0055] (2) Preparation of the test solution: Accurately weigh approximately 1.0 g of the paste samples from Example 1, Comparative Example 1, and Comparative Example 5, and place them in 50 mL stoppered conical flasks. Accurately add 25 mL of methanol, weigh, seal tightly, and sonicate for 30 minutes. After cooling to room temperature, weigh again and replenish the lost weight with methanol. Shake well, filter using a 0.45 μm microporous membrane, and use the filtrate as the test solution.

[0056] (3) Chromatographic conditions: Chromatographic column: C18 column; Mobile phase: methanol-water; Flow rate: 1.0 mL / min; Detection wavelength: 246nm; Column temperature: 30℃; Injection volume: 10 μL.

[0057] (4) Determination: Accurately pipette the reference solution and each test solution and inject them separately into the liquid chromatograph, and record the peak area. Calculate the psoralen content in each sample using the external standard method.

[0058] II. Experimental Data Table 1. Comparison of psoralen content in different samples.

[0059] III. Experiment Summary The experimental data in Table 1 show that the psoralen content in the sample of Example 1 prepared by the method of the present invention reached 86.27 μg / g, which is significantly higher than that of Comparative Example 1 (19.58 μg / g) and Comparative Example 5 (16.14 μg / g). The only difference between Comparative Example 1 and Example 1 is whether or not the *Ficus hirta* was pretreated, while Comparative Example 5 used a more rudimentary "one-pot cooking" process. Both Comparative Example 1 and Example 1 had relatively low psoralen content with little difference between them. This result clearly demonstrates that the pretreatment step for *Ficus hirta* used in the present invention is the key to significantly increasing the content of this core active ingredient in the final product.

[0060] The mechanism behind the significant differences mentioned above lies in the fact that both Comparative Examples 1 and 5 used the traditional method of boiling *Ficus hirta* (five-finger peach) in pure water. Because *Ficus hirta* raw material is hard, with a dense cell wall structure rich in macromolecular polysaccharides such as cellulose and pectin, it forms a strong physical barrier. Heating and boiling alone is insufficient to effectively break down this barrier, resulting in low dissolution efficiency of active ingredients such as psoralen encapsulated within the cells. In contrast, the method of this invention innovatively employs a synergistic pretreatment technology of "ultra-micro cell wall disruption-bioenzymatic hydrolysis." This technology first significantly increases the specific surface area of ​​the raw material and disrupts the structural integrity of the cells through ultra-micro cell wall disruption; then, through a bioenzymatic hydrolysis step, highly specific cellulase and pectinase are used to target and degrade the macromolecular barrier in the cell wall, thereby completely opening the channels for the release of active ingredients, allowing psoralen to be efficiently released from the raw material matrix and dissolved into the liquid phase.

[0061] Therefore, the "ultra-micro cell wall disruption-bioenzymatic hydrolysis" synergistic pretreatment technology adopted in this invention is not a simple physical pulverization or optimization of a single extraction process, but a targeted treatment method that fundamentally changes the extraction efficiency of core raw materials. This method directly solves the technical problem of insufficient utilization of this type of lignified raw material due to the cell wall barrier in the prior art, resulting in a significant increase in the content of core active ingredients in the final product. This proves that the technical solution of this invention can effectively increase the content of active ingredients derived from specific raw materials in the final product, and has significant technical effects.

[0062] Test Example 2: Comparative Test of Product Physical Stability I. Experimental Instructions 1. Experimental Objective: To evaluate the physical structural stability of samples prepared by the method of this invention compared with those prepared by conventional methods through centrifugation acceleration experiments, particularly their ability to resist stratification or water separation caused by centrifugal force.

[0063] 2. Experimental instruments and reagents: high-speed centrifuge, 50mL graduated centrifuge tubes, analytical balance.

[0064] 3. Experimental Procedure (1) Sample preparation: Take the paste samples of Example 1, Comparative Example 1 and Comparative Example 5 respectively, and place them at room temperature until the temperature is uniform.

[0065] (2) Sample loading and centrifugation: Accurately weigh 30.0 g of each of the above samples and place them into clean, dry 50 mL graduated centrifuge tubes. Place the centrifuge tubes symmetrically in the centrifuge rotor to maintain balance. Set the centrifuge parameters to 4000 r / min and centrifuge for 20 minutes.

[0066] (3) Result Observation and Measurement: After centrifugation, carefully remove the centrifuge tubes and place them vertically on a horizontal platform. Carefully observe whether a clear liquid layer has precipitated on the upper layer of each sample tube. If a water layer has precipitated, record the volume of the water layer; if no obvious water layer is formed, record it as 0. Repeat the test three times for each sample and take the average value.

[0067] II. Experimental Data Table 2 Results of centrifugal water separation test for different samples

[0068] III. Experiment Summary The centrifugation acceleration test results in Table 2 show that, under the same centrifugal force, the sample of Example 1 prepared by the method of the present invention exhibits extremely high physical stability, with almost no water layer precipitation. In stark contrast, the samples of Comparative Example 1 and Comparative Example 5 both showed significant water precipitation, with water layer volumes reaching 3.84 mL and 5.17 mL, respectively. This directly demonstrates that the paste prepared by the method of the present invention has stronger water-holding capacity and a more stable internal structure, making it less prone to solid-liquid separation.

[0069] This significant difference in physical stability stems from the different internal microstructures of the products, and these structural differences are determined by the core preparation method of this invention. In the traditional decoction processes used in Comparative Examples 1 and 5, the gel structure of the paste mainly relies on the rearrangement and aggregation of starch molecules in raw materials such as Poria cocos and red adzuki beans during gelatinization and cooling. This network structure is relatively loose and unstable. Under external forces or during long-term storage, the molecular chains are prone to reorientation and close together, thereby squeezing out the encapsulated water, resulting in the "water seepage" phenomenon.

[0070] However, in the method of this invention, the "ultra-micro cell wall disruption-bioenzymatic hydrolysis" pretreatment of *Ficus hirta* not only releases the active ingredients but also degrades the large polysaccharides such as cellulose and pectin in the cell walls of *Ficus hirta* into smaller molecules such as oligosaccharides with better water solubility. In the final paste-forming and alcoholization steps, these small oligosaccharides are uniformly dispersed in the starch gelatinization system, acting as "structure modifiers." They can insert into the starch molecular chains, effectively preventing excessive aggregation and rearrangement of starch molecules. Simultaneously, their hydrophilic groups bind a large number of water molecules, thus forming a denser, more uniform, and elastic three-dimensional gel network. This structure can firmly lock in water, significantly improving the water-holding capacity and stability of the system.

[0071] Therefore, the excellent physical stability of the sample in Example 1 is not accidental, but a direct result of the active construction and optimization of the product matrix through specific pretreatment technology of this invention. This method fundamentally solves the technical problems of product stratification and water separation caused by starch retrogradation in traditional herbal pastes, ensuring the uniform quality of the product during storage and use, and demonstrating the significant progress of the technical solution of this invention in improving the physical properties of the product.

[0072] Test Example 3: Comparative Test of Product Textural Properties I. Experimental Instructions 1. The purpose of the experiment is to objectively and quantitatively evaluate the differences in textural properties between samples prepared by the method of this invention and samples prepared by traditional methods by using a texture analyzer for textural profile analysis, focusing mainly on two core indicators: hardness and cohesiveness.

[0073] 2. Experimental instruments and reagents: texture analyzer, P / 36 column probe, 50mL beaker.

[0074] 3. Experimental Procedure (1) Sample Preparation: Place the paste samples of Example 1 and Comparative Example 1 in a constant temperature water bath at 25℃ for 1 hour to ensure consistent test temperature. Avoid introducing air bubbles when taking samples. Place the samples into 50mL beakers with a sample height of 30mm and smooth the surface with a spatula.

[0075] (2) Instrument parameter settings: Test mode: Texture profile analysis; Probe model: P / 36 cylindrical probe; Pre-test speed: 1.0 mm / s; Test rate: 1.0 mm / s; Post-test speed: 1.0 mm / s; Compression degree: Compressed to 50% of the sample height; Trigger force: 5g; Interval between two compressions: 5 seconds.

[0076] (3) Measurement: Place the beaker containing the sample on the test platform of the texture analyzer and start the test program. The instrument automatically completes two compression cycles and records the force-time curve. The hardness and cohesiveness are automatically calculated from the curve. Each sample is measured 5 times, and the average value is taken.

[0077] II. Experimental Data Table 3 Results of cross-sectional analysis of different quality profiles

[0078] III. Experiment Summary The texture analysis data in Table 3 clearly reveal the significant differences in physical properties between the two samples. The sample of Example 1, prepared by the method of this invention, has a much lower hardness than the sample of Comparative Example 1, indicating that its texture is softer. Meanwhile, the cohesiveness of Example 1 is significantly higher than that of Comparative Example 1, indicating that the internal structure of Example 1 is more compact, less prone to breakage, and has better overall integrity. These objective data collectively point to one conclusion: the paste of Example 1 has a softer, finer texture and a more uniform structure.

[0079] This textural optimization is closely related to the core technical steps of this invention. Comparative Example 1 uses a traditional decoction method, and its gel skeleton is mainly formed by the gelatinization and cooling of starch from Poria cocos and red adzuki beans. This network structure is relatively simple, rigid, and prone to retrogradation, resulting in high macroscopic hardness and low cohesiveness, potentially leading to a hard and slightly rough texture. The core innovation of this invention lies in the specific pretreatment of *Ficus hirta* using an "ultra-micro cell wall disruption-bioenzymatic hydrolysis" process.

[0080] This pretreatment step not only facilitates the release of active ingredients but also objectively acts as a "texture improver." The enzymatic hydrolysis process degrades water-insoluble macromolecular polysaccharides such as cellulose and pectin in the cell walls of *Ficus hirta* into water-soluble small oligosaccharides. In the final paste-forming and alcohol-curing stages, these small oligosaccharides are evenly distributed within the starch-formed gel network, acting as plasticizers and humectants. Through steric hindrance and hydrogen bonding, they effectively inhibit excessive crystallization and rearrangement of starch molecular chains, significantly reducing the overall system's hardness. Simultaneously, these small molecules act as fillers and binders, making the entire three-dimensional network structure more compact, continuous, and uniform, thereby greatly improving the paste's cohesiveness and enabling it to better maintain its structural integrity under external forces.

[0081] Therefore, the excellent textural properties of low hardness and high cohesiveness exhibited in Example 1 are a direct result of the present invention, achieved through targeted biomodification of specific raw materials, thereby actively regulating the microstructure of the final product. This method successfully overcomes the problems of coarse texture and poor stability that are difficult to avoid in traditional processes, resulting in a fundamental improvement in the taste and physical form of the final product, fully demonstrating the advanced nature and innovation of the technical solution of the present invention.

[0082] Test Example 4: Synergistic Effects of the Formulation and Sensory Evaluation I. Experimental Instructions 1. Experimental Objective: To compare the aroma, taste, mouthfeel, and overall acceptability of the complete formula of this invention with a formula lacking or with an unbalanced ratio using professional sensory evaluation methods, in order to verify the importance of the synergistic effect of each component in the composition of this invention and the rationality of its ratio.

[0083] 2. Evaluation Team and Environment: The evaluation team consisted of 10 professionally trained food sensory evaluators. The evaluation was conducted in a sensory analysis room that met national standards, where the room was odorless, softly lit, and quiet.

[0084] 3. Experimental Samples and Tools Samples: Example 1, Comparative Example 2 (without Prunus pubescens), Comparative Example 3 (excessive Prunus pubescens), and Comparative Example 4 (without mulberry). All samples were kept at 25°C and blinded using random three-digit codes.

[0085] Tools: Standard white saucer, tasting spoon, purified water, sensory evaluation rating sheet.

[0086] 4. Experimental steps (1) Sample presentation: Place equal amounts of each coded sample in a small white dish and present them to each evaluator in a random order.

[0087] (2) Evaluation method: The evaluators evaluate the samples in the order of "smelling - observing - tasting". Between tasting different samples, the mouth should be rinsed thoroughly with purified water to remove any taste residue.

[0088] (3) Scoring criteria: A 9-point scale is used for scoring. Evaluators score the samples based on the following dimensions: Aroma Harmony: The aroma of a Five-Finger Peach and Poria Cocos Paste and its production method is evaluated to determine whether it is pure, rich, harmonious, and free of off-odors.

[0089] Flavor richness: The evaluation of the taste of a Five-Finger Peach and Poria Cocos Paste and its production method is whether the taste is mellow and full-bodied, whether the aftertaste is long-lasting, and whether there are any sharp sour, bitter, or astringent tastes.

[0090] Texture smoothness: The evaluation of the texture of a Five-Finger Peach and Poria Cocos Paste and its production method is whether the paste is smooth and delicate in the mouth, without any roughness or graininess.

[0091] Overall Acceptability: Based on the comprehensive feelings of the above factors, the evaluators' overall liking for the product of Five-Finger Peach and Poria Cocos Paste and its production method.

[0092] (4) Data processing: Collect all scoring sheets, statistically analyze the scores of each indicator for each sample, and calculate the average value.

[0093] II. Experimental Data Table 4 Sensory evaluation results of different samples

[0094] III. Experiment Summary Sensory evaluation results directly reflect the decisive influence of formulation integrity and rational proportioning on the final product quality. The sample in Example 1 received the highest scores in aroma, flavor, mouthfeel, and overall acceptability, demonstrating an excellent level of harmonious unity across its sensory characteristics. In contrast, the comparative sample, lacking components or with unbalanced component proportions, showed a significant decrease in all scores, particularly in flavor richness and overall acceptability, indicating significant defects in its flavor and overall quality.

[0095] The superior sensory quality of the composition of this invention stems from the exquisite synergistic effect between its components. In the complete formula of this invention, five-finger peach provides a unique and mellow aroma and flavor base; poria cocos and red adzuki bean not only construct the basic texture of the paste, but their own elegant flavors also complement the main ingredients; orange peel and patchouli, with their refreshing aroma, enhance the overall aroma's layering and complexity; the slight acidity of hawthorn plays a crucial role in balancing the flavor and promoting salivation and appetite. Particularly important is the addition of mulberry, whose natural fruity aroma and gentle sweetness cleverly neutralize and balance any slight earthy or herbal taste that other ingredients may bring, making the overall flavor more rounded and mellow, greatly improving the product's palatability.

[0096] The deficiencies of the comparative samples, in turn, confirm the importance of this synergistic mechanism. Comparative Example 2, lacking the core ingredient *Ficus hirta*, resulted in a product that lacked a flavor "backbone," making its aroma and taste bland and thin. Comparative Example 3, while containing *Ficus hirta*, used an excessive amount, disrupting the balance of the formula. Its overly strong individual flavor masked the aromas of other auxiliary ingredients, leading to a monotonous taste and potentially unpleasant aftertaste, thus reducing overall acceptability. Comparative Example 4 lacked the crucial "harmonizing" role of mulberry, disrupting the overall flavor balance of the paste, resulting in insufficient sweetness, a slightly prominent natural flavor of other ingredients, and an unpleasantly mellow taste, thus affecting the final overall evaluation. These results fully demonstrate that this invention is not simply a mixture of raw materials; its specific component combinations and precise dosage ranges are essential for achieving a rich and harmonious flavor and excellent sensory quality in the final product.

[0097] The production method of Five-Finger Peach and Poria Cocos Paste described below can be referred to in correspondence with the Five-Finger Peach and Poria Cocos Paste described above.

[0098] The specific production method is as follows: The characteristics include the following steps: a. Pre-treat the raw material of *Ficus hirta* to obtain *Ficus hirta* enzymatic hydrolysis mother liquor; the pre-treatment includes ultra-micro cell disruption and biological enzymatic hydrolysis steps; b. Prepare a mixed powder from Poria cocos, mulberry, and red adzuki bean; c. The enzymatic hydrolysis mother liquor of *Ficus hirta* is decocted together with tangerine peel, patchouli, and hawthorn and then concentrated to obtain a compound concentrate. d. Mix the composite concentrate with the mixed powder evenly, and then steam and alcoholize to obtain the Five-Finger Peach and Poria Cocos Paste.

[0099] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A Radix Fici Simplicissimae Poriae paste, characterized by, It is made of the following raw materials by weight: Poria cocos: 28-32 parts; Mulberry: 18-22 parts; Red bean: 18-22 parts; Ficus pumila: 13-17 parts; Orange peel: 4-6 parts; Agastache: 4-6 parts; Hawthorn: 4-6 parts.

2. The Radix Fici Simplicissimae Poriae Paste of claim 1, characterized in that, The Ficus pumila is pretreated by super-micro broken wall and biological enzymolysis during preparation.

3. The production method of Radix Fici Simplicis Poriae Paste according to claim 1, characterized in that, The method comprises the following steps: a. Pretreating Ficus pumila raw material to obtain Ficus pumila enzymolysis mother liquor; the pretreatment comprises super-micro broken wall and biological enzymolysis steps; b. Making Poria cocos, mulberry and red bean into mixed powder; c. Simultaneously decocting and concentrating the Ficus pumila enzymolysis mother liquor with orange peel, agastache and hawthorn to obtain a compound concentrated liquid; d. Mixing the compound concentrated liquid with the mixed powder uniformly, and performing steaming and alcoholization to obtain the Ficus pumila Poria cocos paste.

4. The method of claim 3, wherein, In step a, the super-micro broken wall makes the powder particle size D90 value of Ficus pumila 60-90 microns, and the enzyme preparation used for biological enzymolysis is a compound enzyme of cellulase and pectinase, which is reacted at pH 4.0-6.0 and temperature 45-60℃ for 2.5-3.5 hours.

5. The method of claim 4, wherein, The addition amount of the compound enzyme is 40-120 U / g based on the weight of Ficus pumila dry powder.

6. The method of claim 3, wherein, In step b, Poria cocos, mulberry and red bean are dried to a water content of 5-8%, then crushed and passed through a 100-120 mesh sieve to obtain the mixed powder.

7. The method of claim 3, wherein, In step c, decocting includes twice decocting with water; and concentrating is under reduced pressure, with vacuum degree of-0.07 to-0.09 MPa and temperature of 55-75℃, until the relative density of the concentrated solution is 1.20-1.25 g / cm at 60℃. 3 .

8. The method of claim 3, wherein, In step d, the compound concentrated liquid is heated to 75-85℃ during mixing; the steaming and alcoholization time is 10-14 hours.

9. The method of claim 3, wherein, The method further comprises step e after step d: performing hot canning, sealing and terminal sterilization on the paste after steaming and alcoholization.

10. The method of claim 9, wherein, In step e, the terminal sterilization is performed at a temperature of 118-123℃ for 25-35 minutes of moist heat sterilization.

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